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1. Make the Dough (night before recommended):
In a mixer bowl, combine flour, cocoa powder, sugar, salt, and yeast.
Add eggs, milk, and vanilla. Mix with dough hook until it comes together (about 5–7 min).
Gradually add butter, a tablespoon at a time, until fully incorporated and dough is elastic and shiny (10–15 min of kneading).
Fold in chocolate chips or chunks.
Cover and refrigerate overnight (minimum 8 hours) — this makes shaping way easier and improves flavor.
2. Shape & Proof:
Remove dough, let it warm up 20–30 min.
Shape into a loaf, braid, or buns — your call.
Place in greased pan or tray. Cover and let rise until doubled (1.5–2 hrs).
3. Bake:
Preheat oven to 350°F (175°C).
Optional: Brush with egg wash for shine (1 egg yolk + splash of milk).
Bake 30–35 min for a loaf, 20–25 min for rolls — until it sounds hollow when tapped and smells like heaven.
Cool on a rack.
4. Optional Chocolate Glaze (because why not):
Heat ½ cup cream + pour over 100g chopped dark chocolate. Stir until smooth. Drizzle or dunk your brioche!
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